Peanut Butter Cup Cupcakes Recipe

If you’re looking for a show-stopping treat that blends nostalgia with pure decadent joy, these Peanut Butter Cup Cupcakes are about to become your new obsession. Imagine a super-moist chocolate cupcake studded with gooey mini peanut butter cups, topped with a creamy, dreamy chocolate frosting made with sweetened condensed milk, all finished off with even more shards of peanut butter cups. This is the ultimate dessert for anyone who loves the iconic pairing of peanut butter and chocolate, delivering both comfort and surprise in every bite.

Ingredients You’ll Need

Gathering everything for Peanut Butter Cup Cupcakes couldn’t be simpler, and each ingredient has an important role in bringing that signature flavor and texture to life. Here’s why each one matters as much as the next.

• All-purpose flour: Gives the cupcakes their structure and light, tender crumb.
• Unsweetened cocoa powder: Deepens the chocolate flavor and gives the cupcakes their rich color.
• Baking soda: Ensures the cupcakes rise perfectly for a fluffy finish.
• Salt: Balances out the sweetness and intensifies all the flavors.
• Granulated sugar: Sweetens the batter and helps create a moist texture.
• Vegetable oil: Keeps the cupcakes incredibly moist—no dry crumbs here!
• Egg: Provides structure and helps bind everything together.
• Vanilla extract: Rounds out all the flavors with a warm, inviting aroma.
• Buttermilk: Adds tang and pairs with baking soda for a soft, delicate crumb.
• Mini peanut butter cups: Bring a burst of gooey peanut butter and chocolate in every bite.
• Unsweetened chocolate (for frosting): Creates a deep, rich chocolate flavor.
• Sweetened condensed milk (for frosting): Makes the frosting irresistibly smooth and creamy.
• Broken-up peanut butter cups (for topping): Extra peanut butter-chocolate flavor and fun texture on top.

How to Make Peanut Butter Cup Cupcakes

Step 1: Prep Your Cupcake Liners

Preheat your oven to 350°F and line 24 regular-sized muffin tins with paper cupcake liners. This simple step locks in moisture and makes removing the finished cupcakes a breeze. See? We’re off to an easy, confident start already!

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Mixing these before combining with wet ingredients ensures your cupcakes will bake up even with that to-die-for, tender crumb.

Step 3: Cream Sugar, Oil, and Egg

In a large mixing bowl, blend together the sugar, vegetable oil, and egg until smooth and a bit glossy. This combo lays down the foundation for the unmatched moisture and richness in every Peanut Butter Cup Cupcake.

Step 4: Add Vanilla Extract

Pour in the vanilla extract and mix just until combined. That tiny bit of vanilla is the secret to a well-rounded, bakery-style aroma and flavor.

Step 5: Alternate Buttermilk and Dry Mixture

On your mixer’s lowest speed, alternate adding the dry ingredient mixture and buttermilk to your wet ingredients. Always start and end with the dry mixture. This gentle process keeps your batter lump-free and ensures the most delicate texture for your cupcakes.

Step 6: Fold in Mini Peanut Butter Cups

Now the part you’ve been waiting for: gently fold in those mini peanut butter cups by hand with a spatula. This ensures that each cupcake is dotted with pockets of molten peanut butter bliss.

Step 7: Fill and Bake

Scoop the batter into each lined muffin cup, filling each about two-thirds of the way full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean (a bit of melted peanut butter cup is a bonus!). Cool them completely before moving on to frosting.

Step 8: Make the Dreamy Frosting

Melt the unsweetened chocolate in the microwave in short bursts, stirring each time. Gently warm the sweetened condensed milk (just until it’s comfortable to the touch), then blend it into the melted chocolate until you have a smooth, glossy mixture. Let this chill in the fridge, giving it a gentle stir every so often, until it’s spreadable—then bring it back to room temperature before frosting.

Step 9: Frost and Finish

Generously spread the frosting over each cooled cupcake. Finally, crown each cupcake with a handful of broken peanut butter cups. This final flourish is the secret to that irresistible, bakery-style finish that no one will be able to resist!

How to Serve Peanut Butter Cup Cupcakes

Garnishes

The absolute best way to crown your Peanut Butter Cup Cupcakes is with plenty of extra broken-up peanut butter cups. For a fancier look, sprinkle on some cocoa nibs, flaky sea salt, or a drizzle of melted peanut butter before serving. Each topping adds a little spark of fun and extra flavor.

Side Dishes

Turn snack time or dessert into a memorable spread by pairing these cupcakes with vanilla ice cream, a cold glass of milk, or cups of rich coffee. If you want to get a little fancy, try serving with a fresh fruit salad to balance the chocolatey richness.

Creative Ways to Present

For celebrations, arrange your Peanut Butter Cup Cupcakes on a tiered cake stand or nestle each one in mini parchment wrappers. Want something even more special? Add festive cake toppers, tuck each in a colorful box for gifts, or set up a DIY cupcake bar with assorted toppings so guests can create their dream masterpiece!

Make Ahead and Storage

Storing Leftovers

If you happen to have any cupcakes left, keep them in an airtight container at room temperature for up to three days. The frosting doesn’t dry out, and the cupcakes stay deliciously soft—making them perfect for lunch boxes or afternoon snacks.

Freezing

To freeze Peanut Butter Cup Cupcakes, wrap each unfrosted (or frosted, if you prefer) cupcake individually in plastic wrap and store in a freezer-safe bag or container for up to two months. When you’re ready, let them thaw at room temperature before adding fresh garnishes if desired.

Reheating

If you love a warm cupcake, briefly microwave an unfrosted cupcake for 10–15 seconds to bring back some of that just-baked magic. Frosted cupcakes are best enjoyed at room temperature, but if you must reheat, a few seconds in the microwave will do—just watch that frosting!

FAQs

Can I make these Peanut Butter Cup Cupcakes gluten-free?

Absolutely! Simply swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. Check that your mini peanut butter cups are gluten-free as well, and you’ll enjoy all the same fabulous flavors and textures.

What if I don’t have buttermilk?

No problem! Stir 2 teaspoons of white vinegar or lemon juice into 3/4 cup regular milk and let it sit for a few minutes. You’ll have a quick, homemade version that works perfectly in this recipe.

How do I know when the cupcakes are perfectly baked?

The tops will spring back lightly when touched, and a toothpick inserted in the center will come out clean—or with a little melted peanut butter! Don’t overbake, as that’s what keeps them soft and moist.

Can I use regular-sized peanut butter cups?

Yes, just chop them into small chunks before adding to the batter. They’ll create deliciously gooey pockets throughout the cupcakes.

Can I double the frosting for extra coverage or piping?

Certainly! If you want extra-thick swirls or want to pipe decorative peaks, doubling the frosting recipe ensures you’ll have plenty for every cupcake (and perhaps a little extra for “quality control” snacks).

Final Thoughts

There’s a reason Peanut Butter Cup Cupcakes are legendary among dessert lovers—they deliver everything you crave in a single, wonderfully fun treat. So gather your ingredients, turn up your favorite kitchen playlist, and get ready to share these beauties with someone special. Trust me, your inner peanut butter and chocolate fan will thank you!

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